Kenji, When you consider that Toshi actually originated the concept, an entire regional industry, that kinda makes him legendary. The fact he's still around and still working is amazing. It's kind of a no brainer to me that you'd go interview him. Maybe he'd agree to be on your new podcast.
Kenji should visit the original location. I believe it's in lower Queen Anne by the Bartell's but I don't know if it's the original building, or if it's been moved in the complex or rebuilt etc.
I have no idea why I, a European, am so heavily invested in this series, but rest assured I'll be watching until the end to find the best Teriyaki-spot in Seattle.
I've eaten at literally over 100 teriyaki restaurants in the Puget Sound region and I think as far as recipe goes, a place in Auburn, around 27 miles from Seattle, is unique and best. Unfortunately the restaurant isn't ran by the former owner who created the recipe, so it's not executed as well as it used to be. But having eaten "spicy chicken teriyaki" from over 100 teriyaki restaurants, none of them are like the "hot chicken teriyaki" at Mom's Teriyaki. So even if the chicken is overcooked and the portion sizes are smaller and the flavor isn't quite consistent, it's still the most delicious teriyaki.
I already thought you were going to spend a couple of years doing this series of video with just the Seattle teriyaki joints, but if you're going to add in the East Side, this may be the sole content of this entire channel forever! 😂
well you say a couple of years, but despite him saying in the first video a week ago he'd maybe do one teriyaki place a week, he's already on #4, so he's going way faster than anyone expected i think lol
Would LOVE Kenji to eventually publish a Seattle Teriyaki Chicken recipe. It’s definitely unique to the region and I’d love to be able to recreate it in my home kitchens. Thanks, Kenji!
I, too, would like to see Kenji publish a recipe. It kind of takes work to find the pieces and put them together. Adam Liaw's recipe for the sauce is pretty good as a base sauce. I found the teriyaki sauce recipe videos from a channel called something like "diaries of a sushi chef" pretty informative. I'm certain his sauces are amazing. I'd say it can take as little as soy sauce, mirin, sake, garlic, and ginger. Sugar helps. Add sambal oelek to make it moderately spicy without messing up the flavor, let customers add their own sriracha. Sure it's delicious, but it's the wrong flavor for standard spicy teriyaki. You have to marinate the chicken in teriyaki sauce, and then remove it and pat it dry, so it can grill properly. That portion of sauce's sole purpose was as a marinade that penetrates the meat. The restaurants often par grill them, so they're already cooked and charred before you order. Then they take and grill again to heat up, then sauce. I've seen one restaurant grabbing par-grilled thighs out of a freezer for each order that came in. Ideally, the thick teriyaki sauce at the restaurants is just reduced thinner sauce. That's why they often give out the thin sauce automatically or have it in bottles at tables, but if you ask for extra it often is the thickened sauce that comes on the teriyaki.
I haven’t found a Teriyaki place I’ve loved in south Bellevue. I don’t like many of the sauces that it’s served with. I still remember the now closed Toshi’s in Greenlake from the 80’s. Half a chicken with rice and salad. Takeout only. Long lines every time. It’s been the bar which all teriyaki chicken is measured. I’ll have to make a drive to Mill Creek. I hadn’t realized he was still around the operating! Thank you!!!
Toshi's on Sand Point has the best Teriyaki, IMO. It does have that "over-marinated" consistency you mentioned in the I Love Teriyaki video, but I love it!
Excited for the episode with Toshi's location in Mill Creek, I live in Canyon Park and would love a real deal place close by (and since you're going to Factoria, a Bothell episode would be fantastic wink wink)
We use to go to Sapporo Teriyaki in Bellevue. What made them unique was how they cut the chicken thighs into long strips. It was beautifully charred and impressive. I don’t know how to explain it but it was wonderful. In a town like Seattle and Bellevue, with teriyaki joints on every corner, we would take the detour to drive for their teriyaki. Unfortunately, the owners sold the restaurant and their chicken was the same cookie cutter cut as every other place in Seattle.
I really hope you go to the toshi teriyaki in Lynnwood! It was never affiliated with the chain and it's a hidden gem. The same guy has been doing it since the 80s
One of the biggest things I miss after leaving Seattle is the Teriyaki. It is impossible to find in San Antonio! (There is one restaurant here that proudly proclaims that proclaims they sell "Seattle Style" teriyaki, but it is inedible.) If you are open to moving further outside Seattle proper, may I suggest trying Covington Teriyaki? The chicken is somewhat underwhelming, but the beef/pork combo is great. As you've found, they too sell the iceberg lettuce salad and frozen gyoza. I'm enjoying the series!
I hope you stopped by Tofu 101 and grabbed some Tawainese breakfast/snack items. They have fresh fried doughnuts (you tiao) every Wednesdays and Saturdays which always sell out before Noon.
Interesting that they provided a fork/spork instead of chopsticks. Pretty much every Japanese/Chinese/Korean place near me give you chopsticks but only forks upon request
Yeah, that locxatation is not my favorite. I like Tokyo Stop Teriyaki rated 4.6 in Lake Hills and my coworkers like Teriyaki and More rated 4.3 in Eastlake
No plastic clamshells are recycled almost anywhere .. to go food is frankly a real problematic thing.. and I am part of the problem cause I get takeout too. we need a solution
Kenji, When you consider that Toshi actually originated the concept, an entire regional industry, that kinda makes him legendary. The fact he's still around and still working is amazing. It's kind of a no brainer to me that you'd go interview him. Maybe he'd agree to be on your new podcast.
Kenji should visit the original location. I believe it's in lower Queen Anne by the Bartell's but I don't know if it's the original building, or if it's been moved in the complex or rebuilt etc.
@@zeruty Toshi operates in Mill Creek as his only location.
oh my god the dressing shot at the end hahaha
Omg I’m so glad I saw this comment before the end, it added to my viewing experience
"Somebody blows their nose and you want to eat it?"
💀😵💫😫
He’s such a freak I love him
@@davidkak1354 sneaky freak for sure haha
Appreciate your candid approach to this series. It’s giving me a better sense of what to look for in a teriyaki shop.
The ending!! Kenji!!!
Please never stop this series, nor the money shot endings
I feel like when Kenji is disappointed in a meal, I'm disappointed too
I have no idea why I, a European, am so heavily invested in this series, but rest assured I'll be watching until the end to find the best Teriyaki-spot in Seattle.
I've eaten at literally over 100 teriyaki restaurants in the Puget Sound region and I think as far as recipe goes, a place in Auburn, around 27 miles from Seattle, is unique and best. Unfortunately the restaurant isn't ran by the former owner who created the recipe, so it's not executed as well as it used to be.
But having eaten "spicy chicken teriyaki" from over 100 teriyaki restaurants, none of them are like the "hot chicken teriyaki" at Mom's Teriyaki. So even if the chicken is overcooked and the portion sizes are smaller and the flavor isn't quite consistent, it's still the most delicious teriyaki.
I already thought you were going to spend a couple of years doing this series of video with just the Seattle teriyaki joints, but if you're going to add in the East Side, this may be the sole content of this entire channel forever! 😂
well you say a couple of years, but despite him saying in the first video a week ago he'd maybe do one teriyaki place a week, he's already on #4, so he's going way faster than anyone expected i think lol
eating in front of the parked dog was so funny
The dog barking scared the hell out of me I had headphones on and thought I had a dog in my house
this series has taught me that kenji is a diet coke / pepsi drinker (unbelievable)
literally unwatchable now
Soda in general sucks
Yum! 🥤
Think there's enough calories in the food lol
@@2ClutchGamers drinking diet pop to avoid calories is for cowards, just drink the sugar and then run around.
Would LOVE Kenji to eventually publish a Seattle Teriyaki Chicken recipe. It’s definitely unique to the region and I’d love to be able to recreate it in my home kitchens. Thanks, Kenji!
I, too, would like to see Kenji publish a recipe.
It kind of takes work to find the pieces and put them together.
Adam Liaw's recipe for the sauce is pretty good as a base sauce.
I found the teriyaki sauce recipe videos from a channel called something like "diaries of a sushi chef" pretty informative. I'm certain his sauces are amazing.
I'd say it can take as little as soy sauce, mirin, sake, garlic, and ginger. Sugar helps. Add sambal oelek to make it moderately spicy without messing up the flavor, let customers add their own sriracha. Sure it's delicious, but it's the wrong flavor for standard spicy teriyaki.
You have to marinate the chicken in teriyaki sauce, and then remove it and pat it dry, so it can grill properly. That portion of sauce's sole purpose was as a marinade that penetrates the meat.
The restaurants often par grill them, so they're already cooked and charred before you order. Then they take and grill again to heat up, then sauce. I've seen one restaurant grabbing par-grilled thighs out of a freezer for each order that came in.
Ideally, the thick teriyaki sauce at the restaurants is just reduced thinner sauce. That's why they often give out the thin sauce automatically or have it in bottles at tables, but if you ask for extra it often is the thickened sauce that comes on the teriyaki.
This is what I look forward to during the work day.
I haven’t found a Teriyaki place I’ve loved in south Bellevue. I don’t like many of the sauces that it’s served with. I still remember the now closed Toshi’s in Greenlake from the 80’s. Half a chicken with rice and salad. Takeout only. Long lines every time. It’s been the bar which all teriyaki chicken is measured. I’ll have to make a drive to Mill Creek. I hadn’t realized he was still around the operating! Thank you!!!
Love the subtle Ridwell plug.
Thanks for the honest and detailed reeview.
I'm really enjoying these reviews. Thanks Kenji!
I used to go to that location but stopped. I just go to Aji Sushi now for teriyaki and sushi in Newcastle commons. Thanks for the Tian Fu tip!
Island’s teriyaki on Mercer island is for sure my spot but I’m excited to try some of these!
Tokyo stop teriyaki in factoria is amazing! Best teriyaki I've had in the Seattle area and right next to Tres for Japanese sandwiches!
I love the sandwiches at Tres! Only place I can find those Japanese style sandwiches.
Brutal. Kenji the executioner.
Toshis extremely classic. way way back in the day my mom worked as a server at a toshis for a while and it seemed like a fine job.
Toshi's on Sand Point has the best Teriyaki, IMO. It does have that "over-marinated" consistency you mentioned in the I Love Teriyaki video, but I love it!
I LOVE iceberg lettuce!!!
Excited for the episode with Toshi's location in Mill Creek, I live in Canyon Park and would love a real deal place close by (and since you're going to Factoria, a Bothell episode would be fantastic wink wink)
That shot at the very end is like a scene from tampopo haha
Happy ending 💦
I'd need a bigger container 🫙💀
Loving this series, keep it up please! Would love to see you do Nasai or University Teriyaki in the U District.
Lol I thought the dog was my cat having a hairball for a sec there. Quite the surround sound on these vids
The ending though!
We use to go to Sapporo Teriyaki in Bellevue. What made them unique was how they cut the chicken thighs into long strips. It was beautifully charred and impressive. I don’t know how to explain it but it was wonderful. In a town like Seattle and Bellevue, with teriyaki joints on every corner, we would take the detour to drive for their teriyaki. Unfortunately, the owners sold the restaurant and their chicken was the same cookie cutter cut as every other place in Seattle.
im a fan of the cabbage salad that some places due with vinegar sauce. hopefully there is a place you go to that does that
Solid Modern teriyaki in Mill Creek is pretty good imo, I'd love to see what you think. They also have a pretty tasty mac salad!
glad to hear you are being honest if you don't love it.
That dog wanted some teriyaki chicken
If you make it north, I suggest Kami Teriyaki in Snohomish. They serve it on a sizzling bed of onions if you dine in.
Are you gathering intel for your own future teriyaki joint?
Katsu burger in Factoria is awesome. But Teriyaki Stop in Lake Hills is good, and for late night teriyaki, Teriyaki and More is pretty good.
Next time you're out in Factoria, check out Teriyaki Time across the street from Tian Fu.
Hahahaha. The dressing shot 😂
I'm really hoping you are developing a teriyaki recipe for all of us that aren't in the Seattle area
Please, please bring this series down into Oregon when you finish with Seattle, Kenji! We got some legit teriyaki spots around.
I grew up with this place and it’s not amazing, but they do a spicy chicken katsu that is insanely good. The only thing I order from here
hearing kenji disappointed made me feel like I failed
Hello from the eastside kenji!
I really hope you go to the toshi teriyaki in Lynnwood! It was never affiliated with the chain and it's a hidden gem. The same guy has been doing it since the 80s
ive been gone from seattle for less than 5 years, and its a little hard to believe chicken teriyaki is so expensive now.
One of the biggest things I miss after leaving Seattle is the Teriyaki. It is impossible to find in San Antonio! (There is one restaurant here that proudly proclaims that proclaims they sell "Seattle Style" teriyaki, but it is inedible.) If you are open to moving further outside Seattle proper, may I suggest trying Covington Teriyaki? The chicken is somewhat underwhelming, but the beef/pork combo is great. As you've found, they too sell the iceberg lettuce salad and frozen gyoza. I'm enjoying the series!
That dog is really going thru it lol
You have to try the yakitori at Sapporo in fife
Have you tried Teriyaki Plus in Kirkland? How about I love Teriyaki in Bellevue? I've heard that Donburi Station has a good one as well.
kenji choosing violence I see!
Why did you have the paw on the screen? What were you trying to censor?
License plates
@@Instanence ah makes sense
You should try the Arepas place nearby in Factoria
Love that place.
curious if you like the toshis on sandpoint way, i think its quite a bit better
Please, go to Tokyo Stop in Bellevue/Factoria. Try their PORK teriyaki. It's literally my favorite in the city. Those folks are lovely.
please try teriyaki time in factoria, it’s located right across from tian fu :)
I hope you stopped by Tofu 101 and grabbed some Tawainese breakfast/snack items. They have fresh fried doughnuts (you tiao) every Wednesdays and Saturdays which always sell out before Noon.
Interesting that they provided a fork/spork instead of chopsticks. Pretty much every Japanese/Chinese/Korean place near me give you chopsticks but only forks upon request
My favorite has always been the teriyaki bowl on madison
Yummy Teriyaki in Redmond is the best!!
Well that was an oddly sexual ending
Not sexual, inclusive. 😊
@@stevenr5534 inclusive? of what?
Protein.
@@thankfullynonumbers you mean jizz?
@@thankfullynonumbers you mean jizz?
Toshis Teriyaki at Westwood village in West Seattle is great.
give that dog a lil Yaki
Man I just want chicken and gyoza all the time now watching all these vids
Definitely stop at Tian Fu. I know it's not teryaki, but IMHO is very good Sichuan restaurant.
definitely going to check out Tian Fu next time I'm over that way
Growing up in Texas, lettuce was iceberg or nothing.
Ouch.
Is Nasai still in business?
Yep... the Ave, North Seattle, uVillage, Kirkland, i thought there was one near the Goodwill in Bellevue, but cannot confirm
Kenji trying to be kind over here 😂
Need to do nasai teriyaki in the u district!
Almost all teriyaki joints in the seattle metro area is run by koreans, not japanese. And many Japanese restaurants are run by koreans or chinese.
They really went all out on the carrots for that salad
Dang, you can tell how much he didn't like it by how briefly he spoke about it.
Iceberg lettuce, or as my daughter calls it...good lettuce.
YES Tian Fu!
Dogs are a great judge of character
Yeah, that locxatation is not my favorite. I like Tokyo Stop Teriyaki rated 4.6 in Lake Hills and my coworkers like Teriyaki and More rated 4.3 in Eastlake
Tokyo Stop is my home shop! It's so good.
tian fu 👌👌👌
This one is proof that not every Teriyaki place is decent
Damn
Not good?
5:00 I should text him.
MONEY SHOT!
No plastic clamshells are recycled almost anywhere .. to go food is frankly a real problematic thing.. and I am part of the problem cause I get takeout too. we need a solution
Ya hate to see it.
You will be so tired of teriyaki 😊
Ooof, rough looking one. Hard pass for sure